CN104322619B - Whole wheat fritters of twisted dough and preparation method thereof - Google Patents
Whole wheat fritters of twisted dough and preparation method thereof Download PDFInfo
- Publication number
- CN104322619B CN104322619B CN201410503167.XA CN201410503167A CN104322619B CN 104322619 B CN104322619 B CN 104322619B CN 201410503167 A CN201410503167 A CN 201410503167A CN 104322619 B CN104322619 B CN 104322619B
- Authority
- CN
- China
- Prior art keywords
- fritters
- dough
- testa tritici
- twisted dough
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000209140 Triticum Species 0.000 title claims abstract description 50
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000004067 bulking agent Substances 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 5
- 235000008429 bread Nutrition 0.000 claims description 17
- 235000015099 wheat brans Nutrition 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 238000000465 moulding Methods 0.000 abstract description 7
- 238000011156 evaluation Methods 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 238000005096 rolling process Methods 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 239000011812 mixed powder Substances 0.000 description 6
- 238000011160 research Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of whole wheat fritters of twisted dough and preparation method thereof.The manufacture method of these whole wheat fritters of twisted dough includes: provide raw material, Testa Tritici deep-fried puffy dough strips flour, the aluminum-free bulking agent of 35 weight portions, the Sal of 12 weight portions and the water of 60 65 weight portions including 100 weight portions, wherein Testa Tritici deep-fried puffy dough strips flour includes 90 95wt% flour, and remainder comprises Testa Tritici；And, with flour, the mixing of aluminum-free bulking agent after described Testa Tritici is fermented, add Sal and water, rub and stand after mixing, and through rolling the first molding of pressure, then after proofing, make face base, last fried formation whole wheat fritters of twisted dough.Whole wheat fritters of twisted dough processing technology of the present invention is easy, it is applicable to the making of high fine fritters of twisted dough, and obtained whole wheat fritters of twisted dough are rich in dietary fiber and trace element, and have strong wheat fragrance, the aspect such as its quality, specific volume, appearance luster and local flavor is all good simultaneously, and sensory evaluation shows that it is more liked by consumer than traditional fritters of twisted dough.
Description
Technical field
The present invention relates to the manufacture method of a kind of fritters of twisted dough, the manufacture method of a kind of whole wheat fritters of twisted dough, belong to food processing technology field.
Background technology
Along with people are to healthy and the pursuit of nutrition, whole-wheat food is day by day looked at by the parent of consumer.More research report finds, the absorption of whole-wheat food sends out rate with the disease reducing chronic disease close ties.Whole-wheat food contains abundant dietary fiber, and human body can reduce the discharge of the steroid in feces after taking in, and makes serum cholesterol decline, and atherosclerotic formation is slowed down.Whole-wheat food, rich in polyphenolic substance, has the bioactive ingredients removing free radical, such that it is able to reduce the generation of some chronic disease gathered and cause by free radical.Additionally, also scholar's research finds, the absorption of Testa Tritici has potential inhibition, and can prevent some cancer, such as colon and rectal cancer cardiovascular disease.Therefore, the economic benefit researching and developing novel Chinese style tradition whole-wheat product health level and raising wheat processing industry for improving China citizen all has positive effect.
External existing in a large number about the research of whole-wheat food, focus primarily upon the exploitation of whole-wheat bread and whole wheat noodles.At home, there is scholar's research to be added in steamed bread and noodles by Testa Tritici, improve its nutritive peculiarity.But the research for whole wheat fritters of twisted dough rarely has report.The quality of Flour product is adversely affected by the Testa Tritici in whole wheat component, including to degradation under the dilution of gluten network and the specific volume of finished product.Although Chinese scholars and processing industry have carried out substantial amounts of research and trial to this, the most do not find effective solution.
Summary of the invention
For deficiency of the prior art, it is an object of the invention to provide a kind of whole wheat fritters of twisted dough and preparation method thereof, these whole wheat fritters of twisted dough are rich in dietary fiber and trace element, and have strong wheat fragrance, good looking appearance, local flavor, mouthfeel, quality better, and manufacture method is easy, with low cost.
For realizing aforementioned invention purpose, the technical solution used in the present invention includes:
A kind of manufacture method of whole wheat fritters of twisted dough, including:
Thering is provided raw material, including Testa Tritici deep-fried puffy dough strips flour, the aluminum-free bulking agent of 3-5 weight portion, the Sal of 1-2 weight portion and the water of 60-65 weight portion of 100 weight portions, wherein Testa Tritici deep-fried puffy dough strips flour includes 90-95wt% flour, and remainder comprises Testa Tritici；
And, with flour, the mixing of aluminum-free bulking agent after described Testa Tritici is fermented, add Sal and water, rub and stand after mixing, and through rolling the first molding of pressure, then after proofing, make face base, last fried formation whole wheat fritters of twisted dough.
Among one more preferred embodiment, the fermentation process of described Testa Tritici includes: by Testa Tritici grinding and sieving, and mixes with yeast, adds water, and ferment under conditions of temperature is 25 DEG C-30 DEG C 15h-20h.
Among one more preferred embodiment, size-reduced sieve after the granularity of obtained wheat bran be 250-830 μm.
Further, in the fermentation process of described Testa Tritici, the consumption of described yeast is preferably the 1wt%-2 wt % of Testa Tritici gross weight, and the consumption of water is preferably the 300wt%-400wt% of Testa Tritici gross weight.
Further, the fermentation process of described Testa Tritici includes: the wheat bran after fermentation is carried out drying and processing, dries temperature and is preferably 50 DEG C-60 DEG C, and drying time is preferably 5h-6h.
Among one more preferred embodiment, described in the condition that proofs be: temperature is 35-38 DEG C, and humidity is 70-80%, and the time is 40-60 min.
Among one more preferred embodiment, the face base after proofing can be cut into the strip of a width of 3-4 cm, two root length bars are stacked, and pressure makes the rwo bonding be formed highly for 7-15 down
The fried bread stick dough base of mm.
Further, described fried condition is preferably: temperature is 175-190 DEG C, and the time is 2-3
min。
Among a more typical embodiment, the manufacture method of a kind of whole wheat fritters of twisted dough comprises the steps:
(1) providing raw material, including Testa Tritici deep-fried puffy dough strips flour, the aluminum-free bulking agent of 3-5 weight portion, the Sal of 1-2 weight portion and the water of 60-65 weight portion of 100 weight portions, wherein Testa Tritici deep-fried puffy dough strips flour includes that 90-95wt%, remainder comprise Testa Tritici；
(2) Testa Tritici is pulverized and sieved, it is thus achieved that granularity is 250-830
The wheat bran of μm, again wheat bran is mixed with yeast, and add water, ferment under conditions of temperature is 25 DEG C-30 DEG C 15h-20h, drainage is dried afterwards, and drying temperature is 50 DEG C-60 DEG C, and drying time is 5h-6h, depositing standby then at drying condition lower seal, wherein the consumption of yeast and water is respectively the 1wt%-2 of Testa Tritici gross weight
Wt % and 300wt%-400wt%；
(3) by standby for formation saline soluble in water for Sal；
(4) Testa Tritici after fermentation is mixed with flour, and add aluminum-free bulking agent and stir, then be dividedly in some parts saline, rub mixed 5-6
Min forms dough, and dough stands 20 more than min afterwards, and rolls into width at 10-15 cm, thickness at the long profile base of 5-10 mm；
(5) being proofed by described long profile base, proofing temperature is 35-38 DEG C, and humidity is 70-80%, and the time is 40-60 min；
(6) the long profile base after proofing is cut into a width of 3-4
Two root length bars are stacked by the strip of cm, and pressure makes the rwo bonding form the height fried bread stick dough base for 7-15 mm down；
(7) fried bread stick dough base directly being entered pot fried, frying temperature is 175-190 DEG C, and the time is 2-3 min, and fried pulling out drains oil, it is thus achieved that whole wheat fritters of twisted dough.
Utilize the whole wheat fritters of twisted dough that any one method aforementioned makes.
Compared with prior art, the present invention at least has the advantage that
(1) one of primary raw material of the present invention is Testa Tritici, its rich in nutritive value, containing protein, dietary fiber, vitamin B group, the big class of mineral and antioxidant content etc. 8 is conducive to the functional factor of health, the nutritive value of fritters of twisted dough can be greatly improved, and because Testa Tritici has the compound of hydrophilic group rich in polyphenol etc., the existence of these compounds can absorb water with the protein in dough and starch competitiveness, so the ability that the flour after interpolation Testa Tritici combines water is stronger, and along with the increase of Testa Tritici addition, the reduction of granularity, ability in conjunction with moisture shows a rising trend.Therefore the present invention can also determine Different adding amount the suitableeest amount of water corresponding with granularity by the evaluation index such as specific volume and subjective appreciation, thus optimize the quality of whole wheat fritters of twisted dough further；
(2) particle size range of Testa Tritici of the present invention is 250-830
The farinograph property of μm, beneficially dough, and compared with the Testa Tritici that granularity is little, its fritters of twisted dough made have bigger specific volume and more acceptant surface color, consumer is to the score value of its sensory evaluation far above tradition fritters of twisted dough, and the bigger Testa Tritici of granularity is by fermentation and after dry heat treatment, and its non-oxidizability increases, the fritters of twisted dough being made from are compared with tradition fritters of twisted dough, non-oxidizability adds and exceedes 93%, and specific volume loss is less, and surface is crisp, internal soft, and there is special wheat fragrance；
(3) present invention first proofs the traditional fritters of twisted dough production method making fried bread stick dough base afterwards than the dough formed by mixed powder, system uses first to stand rolls growth profile base afterwards, proof again, and finally without stretching during making fritters of twisted dough, but directly fried bread stick dough base is put in pot fried, consequent positive technique effect includes: one, proofs and the technique that do not carries out stretching makes the face base can be the most lax after first molding, and frying goes out internal soft matter structure；Its two, the Testa Tritici processed by fermentation, it is the least on the impact of fritters of twisted dough specific volume, and therefore consumer is higher to the score of its preference degree, and if add without the Testa Tritici of fermentation process, the dough tensile characteristic formed is decreased obviously；
(4), after the present invention uses the long profile base after proofing to be cut into strip, the Altitude control after bonding is at 7-15
Between mm, the fritters of twisted dough that specific volume is bigger can be formed, and if bond below that base height is less than 7 mm or higher than 15 mm, then the fritters of twisted dough specific volume made is the least, because the fried bread stick dough base of bonding tension cannot be bulk after high temperature is fried, and the fried bread stick dough base bonding pine cannot molding.
Summarizing it, the technique of the present invention is simple, it is easy to scale is implemented, and controllability is good, and obtained whole wheat fritters of twisted dough are of high nutritive value, and ferment the Testa Tritici after pulverizing and sieving and xeothermic pretreatment, make fritters of twisted dough quality be improved.Whole wheat fritters of twisted dough have strong wheat fragrance, and specific volume is relatively big, and surface is crisp, internal soft, and organoleptic evaluation points is higher than tradition fritters of twisted dough, excellent flavor.
Accompanying drawing illustrates:
Fig. 1 is the fabrication processing figure of a kind of whole wheat fritters of twisted dough in the present invention one typical embodiments.
Detailed description of the invention:
Idea of the invention is that the manufacture method that a kind of whole wheat fritters of twisted dough are provided, its specifically include that by Testa Tritici through crushing and screening, ferment, dry after, Hui Tian is in flour, form whole wheat deep-fried puffy dough strips flour, and the mode proofed after using first molding in processing technology, produce specific volume compared with big, surface soft whole wheat fritters of twisted dough crisp, internal.
Further, the manufacture method of these whole wheat fritters of twisted dough includes the following operation carried out successively: Testa Tritici pretreatment, mixed powder, and dough-making powder stands, first molding, proofs, and makes face base, fried, finished product.
Refer to Fig. 1, among a typical embodiments, comprising: first, by Testa Tritici through pulverizing and sieving, mix with yeast, add suitable quantity of water and ferment, then dry for standby.Above-mentioned wheat bran is mixed with flour, aluminum-free bulking agent by a certain percentage, Sal is soluble in water, then saline is poured in mixed powder by several times, carry out rubbing mixed with dough mixing machine, through rolling the first molding of pressure after standing a period of time, put into proofing box and proof a period of time, make face base, be fried into whole wheat fritters of twisted dough finished product.
Raw material dosage employed in a preferred embodiment of the present invention, the manufacture method of whole wheat fritters of twisted dough of the present invention is (wt% meter): Testa Tritici deep-fried puffy dough strips flour 100%, commercially available aluminum-free bulking agent 3-5%, Sal 1-2%, water 60-65%；Wherein, Testa Tritici deep-fried puffy dough strips flour includes: flour 90-95%, and surplus is wheat bran.
By technical scheme, tradition fritters of twisted dough can be overcome to lack dietary fiber, vitamin and the defect of mineral, make the nutrition of fritters of twisted dough, local flavor and quality all be improved；And obtain, by crushing and screening, the Testa Tritici that granularity is bigger, and it is carried out fermentation process and dry heat treatment, make the non-oxidizability of whole wheat fritters of twisted dough be significantly increased, and fritters of twisted dough quality is effectively improved；And by improvement tradition fritters of twisted dough processing technology, the technique first proofing aftershaping, make that the whole wheat fritters of twisted dough specific volume produced is held essentially constant, surface is crisp, internal soft and rich in wheat fragrance, and there is higher non-oxidizability, and can keep bigger specific volume and more crisp surface, and consumer is higher than tradition fritters of twisted dough to the sensory evaluation of whole wheat fritters of twisted dough.
Below in conjunction with some preferred embodiments, technical scheme is further described.
Embodiment
1
:
A kind of whole wheat fritters of twisted dough, its formula is flour 285 g, wheat bran 15 g.Other additive levels are: Angel aluminum-free fritters of twisted dough bulking agent 9 g, Sal 3.6 g.
The production technology of these whole wheat fritters of twisted dough is as follows:
First Testa Tritici is pulverized, first cross 40 mesh sieves, after 20 mesh sieves, obtain granularity Testa Tritici between 380-830 μm；100 g Testa Tritici and 1.5 g yeast are mixed, adds 350 g water, in 25 DEG C of bottom fermentation 20 h；Being filtered off by excessive moisture after fermentation ends, dry heat treatment 6 h in 55 DEG C of baking boxs, become standby wheat bran, hermetically drying is deposited.3.6 g Sal are dissolved in 180 mL water and become saline, standby.The 15 pretreated wheat bran of g, 285 g flour and 9 g Angel aluminum-free bulking agent being stirred, poured in three times by standby saline in mixed powder, limit bevelling stirs so that it is become dough, mixing time 6 min.Stood 20 min after stirring into dough, then roll into width be 10 cm, thickness at the long profile base of 6 mm, put into proofing box and proof, proofing temperature is 35 DEG C, and proofing humidity is 75%, and proofing period is 40 min.After proofing end, face base being cut into the strip of a width of 3 cm, stacks two, make it bond with pressing under chopsticks, two face base height after bonding are 8 mm, become fried bread stick dough base.Fried bread stick dough base is entered pot fried, frying temperature 180 DEG C, deep-fat frying time 2.5
min.Fried pulling out drains oil, obtains whole wheat fritters of twisted dough.
Embodiment
2
:
A kind of whole wheat fritters of twisted dough, its formula is flour 276 g, wheat bran 24 g.Other additive levels are: Angel aluminum-free fritters of twisted dough bulking agent 12 g, Sal 3.6 g.
The production technology of these whole wheat fritters of twisted dough is as follows:
First Testa Tritici is pulverized, first cross 40 mesh sieves, after 20 mesh sieves, obtain granularity Testa Tritici between 380-830 μm；100 g Testa Tritici and 2 g yeast are mixed, adds 380 g water, in 30 DEG C of bottom fermentation 15 h；Being filtered off by excessive moisture after fermentation ends, dry heat treatment 5 h in 60 DEG C of baking boxs, become standby wheat bran, hermetically drying is deposited.3.6 g Sal are dissolved in 190 mL water and become saline, standby.24 g wheat bran, 276 g flour and 12 g Angel aluminum-free bulking agent being stirred, poured in three times by standby saline in mixed powder, limit bevelling stirs so that it is become dough, mixing time 6 min.Stood 20 min after stirring into dough, then roll into width be 15 cm, thickness at the long profile base of 8 mm, put into proofing box and proof, proofing temperature is 35 DEG C, and proofing humidity is 75%, and proofing period is 40 min.After proofing end, face base being cut into the strip of a width of 4 cm, stacks two, make it bond with pressing under chopsticks, two face base height after bonding are 12 mm, become fried bread stick dough base.Fried bread stick dough base is entered pot fried, frying temperature 185 DEG C, deep-fat frying time 3 min.Fried pulling out drains oil, obtains whole wheat fritters of twisted dough.
Embodiment
3
:
A kind of whole wheat fritters of twisted dough, its formula is flour 285 g, wheat bran 15 g.Other additive levels are: Angel aluminum-free fritters of twisted dough bulking agent 12 g, Sal 3.6 g.
The production technology of these whole wheat fritters of twisted dough is as follows:
First Testa Tritici is pulverized, first cross 60 mesh sieves, after 40 mesh sieves, obtain granularity Testa Tritici between 250-380 μm；100 g Testa Tritici and 1 g yeast are mixed, adds 300 g water, in 25 DEG C of bottom fermentation 20 h；Being filtered off by excessive moisture after fermentation ends, dry heat treatment 6 h in 55 DEG C of baking boxs, become standby wheat bran, hermetically drying is deposited.3.6 g Sal are dissolved in 190 mL water and become saline, standby.15 g wheat bran, 285 g flour and 12 g Angel aluminum-free bulking agent being stirred, poured in three times by standby saline in mixed powder, limit bevelling stirs so that it is become dough, mixing time 8 min.Stood 20 min after stirring into dough, then roll into width be 12 cm, thickness at the long profile base of 9 mm, put into proofing box and proof, proofing temperature is 35 DEG C, and proofing humidity is 75%, and proofing period is 50 min.After proofing end, face base being cut into the strip of a width of 3 cm, stacks two, make it bond with pressing under chopsticks, two face base height after bonding are 14 mm, become fried bread stick dough base.Fried bread stick dough base is entered pot fried, frying temperature 190 DEG C, deep-fat frying time 3 min.Fried pulling out drains oil, obtains whole wheat fritters of twisted dough.
Whole wheat fritters of twisted dough obtained by production technology of the present invention, its quality is preferable, and non-oxidizability is higher, and specific volume and appearance luster are all good, and surface is crisp, internal soft, and sensory evaluation is better than tradition fritters of twisted dough, rich in nutritive value.
It is pointed out that above example is used for illustrative purposes only, rather than limitation of the present invention, person skilled in the relevant technique, without departing from the spirit and scope of the present invention, done various conversion or modification, belong to scope of the invention.
Claims (2)
1. the manufacture method of whole wheat fritters of twisted dough, it is characterised in that comprise the steps:
(1) raw material is provided, including the Testa Tritici deep-fried puffy dough strips flour of 100 weight portions, the aluminum-free bulking agent of 3-5 weight portion, 1-2 weight portion
Sal and the water of 60-65 weight portion, wherein Testa Tritici deep-fried puffy dough strips flour includes that 90-95wt%, remainder comprise Testa Tritici；
(2) Testa Tritici is pulverized and sieved, it is thus achieved that granularity is the wheat bran of 250-830 μm, then wheat bran is mixed with yeast, and
Adding water, ferment under conditions of temperature is 25 DEG C-30 DEG C 15h-20h, and drainage is dried afterwards, and drying temperature is 50 DEG C-60 DEG C,
Drying time is 5h-6h, deposits standby then at drying condition lower seal, and wherein the consumption of yeast and water is respectively Testa Tritici gross weight
1wt%-2wt% and 300wt%-400wt%；
(3) by standby for formation saline soluble in water for Sal；
(4) Testa Tritici after fermentation is mixed with flour, and add aluminum-free bulking agent and stir, then be dividedly in some parts saline, rub mixed
5-6min forms dough, dough stands more than 20min afterwards, and rolls into width at 10-15cm, thickness at 5-10mm
Long profile base；
(5) being proofed by described long profile base, proofing temperature is 35-38 DEG C, and humidity is 70-80%, and the time is 40-60min；
(6) the long profile base after proofing is cut into the strip of a width of 3-4cm, is stacked by two root length bars, and pressure makes the rwo down
Bonding forms the fried bread stick dough base that height is 7-15mm；
(7) fried bread stick dough base directly being entered pot fried, frying temperature is 175-190 DEG C, and the time is 2-3min, and fried pulling out drains
Oil, it is thus achieved that whole wheat fritters of twisted dough.
2. the whole wheat fritters of twisted dough made by method described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410503167.XA CN104322619B (en) | 2014-09-26 | 2014-09-26 | Whole wheat fritters of twisted dough and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410503167.XA CN104322619B (en) | 2014-09-26 | 2014-09-26 | Whole wheat fritters of twisted dough and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104322619A CN104322619A (en) | 2015-02-04 |
| CN104322619B true CN104322619B (en) | 2016-11-30 |
Family
ID=52397553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410503167.XA Expired - Fee Related CN104322619B (en) | 2014-09-26 | 2014-09-26 | Whole wheat fritters of twisted dough and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104322619B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041132A (en) * | 2018-02-01 | 2018-05-18 | 安徽知之信息科技有限公司 | A kind of preparation method of new deep-fried twisted dough sticks |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004041014A (en) * | 2002-07-09 | 2004-02-12 | Fukumori Pan Kenkyusho:Kk | Fermented bread containing white rice bran and method for producing the same |
| FR2866203B1 (en) * | 2004-02-13 | 2006-12-08 | Roquette Freres | PROCESS FOR PRODUCING A GLUTEN-BASED COOKING PRODUCT |
| CN102232404B (en) * | 2011-06-29 | 2013-03-27 | 北京御食园食品股份有限公司 | Freeze-drying deep-fried dough sticks and production process thereof |
| CN103749630B (en) * | 2014-01-15 | 2015-01-14 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
-
2014
- 2014-09-26 CN CN201410503167.XA patent/CN104322619B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN104322619A (en) | 2015-02-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669552B (en) | Purple yam noodle and processing method thereof | |
| CN108651843A (en) | A kind of high addition fine-dried vegetable noodles and its production method based on three layers of compound calendering | |
| CN105053830A (en) | Composite purple sweet potato noodle and making method thereof | |
| CN104982484B (en) | A kind of brown rice preliminary mixing powder of bread and preparation method thereof | |
| CN104489498A (en) | Preparation method of nutritional health wolfberry noodles | |
| CN102894282A (en) | Strawberry vermicelli | |
| CN107647264A (en) | A kind of preparation method of japonica rice formula fresh-cut lettuce bar | |
| CN105533752A (en) | Nutritive moringa oleifera vermicelli and preparation method thereof | |
| CN104322619B (en) | Whole wheat fritters of twisted dough and preparation method thereof | |
| CN105123878A (en) | Cordyceps militaris cookies capable of improving body immune functions in auxiliary manner and preparation method thereof | |
| CN107568584A (en) | Southern steamed bun frozen fermented dough and preparation method thereof | |
| CN1579171A (en) | Nutrient preblending powder for bread | |
| CN111513112A (en) | Potato whole flour cookies and making method thereof | |
| CN112471200A (en) | Hemerocallis fulva flower bread premixed flour and preparation method thereof | |
| CN102894271A (en) | Corn noodles | |
| CN104256278A (en) | Full millet flour cake and production method thereof | |
| CN103330133B (en) | Anthocyanin noodles and preparation method thereof | |
| CN106901175B (en) | Magnolia denudata white noodles and preparation method thereof | |
| CN103392994A (en) | Chocolate vermicelli | |
| CN107372736A (en) | A kind of Soviet Union's formula Production of Moon Cake technique | |
| CN103461441A (en) | Barley green cookie and making method thereof | |
| CN103355598A (en) | Fine dried noodles with pineapple | |
| KR100968834B1 (en) | Method of manufacturing food dough comprising baked potatoe | |
| CN101396032B (en) | Spring roll flour | |
| CN101940285B (en) | Leisure food prepared from potato flour and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhu Kexue Inventor after: Li Chaowen Inventor after: Guo Xiaona Inventor after: Zhou Huiming Inventor after: Wu Dajiang Inventor after: Li Jianhua Inventor after: Peng Wei Inventor before: Zhu Kexue Inventor before: Li Chaowen Inventor before: Guo Xiaona Inventor before: Zhou Huiming Inventor before: Wu Dajiang Inventor before: Peng Wei |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151104 Address after: 310000 storage Road 111, Liangzhu street, Yuhang District, Zhejiang, Hangzhou Applicant after: ZHEJIANG HENGLE GRAIN Co.,Ltd. Applicant after: Jiangnan University Address before: Jin Xiaoshan economic and Technological Development Zone Road Xiaoshan District of Hangzhou City, Zhejiang province 310000 No. 1 Applicant before: ZHEJIANG HENGTIAN HOLDINGS GROUP Co.,Ltd. Applicant before: Jiangnan University |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 310000 storage Road 111, Liangzhu street, Yuhang District, Zhejiang, Hangzhou Co-patentee after: Jiangnan University Patentee after: ZHEJIANG HENGTIAN GRAIN Co.,Ltd. Address before: 310000 storage Road 111, Liangzhu street, Yuhang District, Zhejiang, Hangzhou Co-patentee before: Jiangnan University Patentee before: ZHEJIANG HENGLE GRAIN Co.,Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20161130 |